Capsicum Kurma (Korma) Recipe

Capsicum Kurma, also known as korma, is a popular Indian gravy made with a mixture of spices, nuts and coconut. Kurma recipe is so versatile that you can make it with any vegetable or meat of your choice. Today I have shared the kurma recipe with only capsicum as the main ingredient with a peanut based gravy. It can be made in less than 20 minutes. It is a quick and easy side dish that goes very well with roti, naan, chapathi, dosai and any pulav variety.

Capsicum Kurma

I love trying different types of kormas. These gravies are so versatile, they pair beautifully with any Indian breads. These bread just soaks up the gravy beautifully. I love making it with all sorts of vegetables. I wanted to try out a kurma only with capsicum, but what is don’t like is the capsicum getting too cooked and just becoming soggy. So I sauted it separately so it retains it crunchyness.

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Generally kormas need a thickening source, it can be either ground up coconut masala, or cashew masala or even poppy seed masala or even some coconut milk. This kurma getting its thickening from peanuts. It is a kind of different one, you will surely love it.

About Capsicum Kurma

Kurma is a rich, spiced gravy dish and it is one of the staple recipes in Indian households, it has different variations across India. North Indian kurma often use cream, yogurt or nuts for the base gravy. Whereas in South India kurma are usually prepared with coconut, cashew nut, peanut or poppy seeds with some roasted spices. Generally I prepare kurma with lots of vegetables at least once a week. South Indian kurma is a great accompaniment for chapathi, parotta, idiyappam, idli and dosai.

Capsicum is one of my favourite vegetables, I usually use them for wrapping recipes , sandwich filling or pair it with any paneer base dishes. I love to experiment with different types of kurma, so I just thought of making this week’s kurma recipe with capsicum. The vegetables in the kurma get cooked completely and will be mushy. But I want my capsicum to maintain its crunchiness and not want it to become soggy. So I prepared a mildly spiced peanut based gravy and sauteed capsicum separately in butter/ oil for 2 mins to retain its color and crunchy. Then finally mixed the fried capsicum with the gravy. It is great accompaniment for roti, naan, pulav, dosai and idli.

Capsicum kurma is mildly spiced, aromatic and has a beautiful creamy grounded peanut base. It tastes so light, with less oil making it perfect for any Indian bread. This kurma is so versatile that you can try adding any of the vegetables, tofu, paneer or meat of your choice.

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WHY THIS RECIPE WORKS

Unique flavours : Unlike regular kurmas, they have a coconut base. This is completely peanut based with one vegetable as the main ingredient. Make the gravy tastes unique, nutty, light and feels satisfying.

WHY I LOVE THIS RECIPE – Capsicum is one of my favourite vegetables. It is so versatile and I love its gentle sweetness and crunchiness. Making kurma with only capsicum as the main ingredient started as an experiment, but I love the simplicity of using just capsicum, it keeps the gravy minimal, easy to prepare and turns into an aromatic curry. Over time it became a family favorite recipe that I make at least once a week. This recipe is fuss-free so it does not require any peeling, chopping or too much preparation for masala and vegetables. It is so simple and minimal with just one vegetable, and tastes so aromatic and flavourful. You can even add more vibrant colors to the kurma by using tri color capsicum like yellow, red and green.

Versatile : This kurma is so versatile that you can pair it with any Indian breads like naan, chapathi, parotta, idiyappam or even with pulav varieties. It is a flavourful and satisfying side dish. You can customize the recipe by adding tofu, paneer or chicken.

Easy to make : The ingredients used in this recipe are so simple and easily available at your pantry. It doesn’t require any fancy ingredients or tools. It is one of the easy recipes that can be put together in under 20 minutes.

Ingredients

OIL : Oil is used for sauteing the base gravy. You can use any oils of your choice like coconut oil, vegetable oil, canola oil.

CAPSICUM / BELL PEPPER : This is the heart of the recipe. Try to use firm and fresh capsicum. You can even add yellow and red capsicum to add more vibrant color to the kurma. Capsicum adds light sweet flavour to the gravy.

TOMATOES : Tomatoes are added for tanginess and to give body to the base. It balances the richness of the masala paste and spices. You can even use canned tomato puree.

CUMIN SEEDS / JEERAGAM : Cumin seeds are added for tempering and gives a subtle and warm aroma to the base gravy.

SPICE POWDERS : I have used chilli powder, turmeric powder, coriander powder, garam masala powder to add spice and heat to the gravy.

SALT : Salt is essential to balance the overall flavours and taste. Adjust the quantity according to your dietary preference.

SUGAR : A pinch of sugar is added to balance the tangy tomatoes and spices.

WATER : Water is added to adjust the consistency of the kurma. You can make it thick or pouring consistency according to your preference.

MASALA PASTE : This is the heart of the kurma and creates a creamy and flavourful base by sauteing the peanuts, ginger, garlic and onion in oil. Grinded into a smooth paste. It has mild spicy, sweet and creamy flavour.

Hacks

Sauteing : Wash and cut the capsicum into dices. In a pan, add some oil, then saute the diced capsicum for 2 minutes to retain its shape and color.

Masala paste : Need to prepare a special paste by sauteing peanuts, ginger, garlic and onion in a pan by adding some oil. If you want the gravy to be more rich and creamy, you can even include coconut or cashew nuts. Once the ingredients are sauteed, cool them completely before grinding. Grind them into a smooth paste.

Expert Tips

Saute the capsicum until it is tender to retain its color and crunchiness.
You can add tri color capsicum like yellow, red and green for vibrant color.
To give a smooth and luxurious finish to the kurma, add a tablespoon of ghee or butter towards the end.
You can even prepare the base gravy and it can be refrigerated. It will be useful during busy days to prepare quick curry.

STORAGE

This capsicum kurma stays good for 3 days in the refrigerator. Bring the kurma to room temperature and store them in an airtight container. Reheat them using a microwave or in a pan.

SERVING

Capsicum kurma is so versatile and great accompaniment for many dishes like idli, dosai, naan, chapathi, parotta, idiyappam or even with pulav.

FAQ

1.Can I add paneer ?

Yes, absolutely! Paneer is a wonderful combination with capsicum and that goes never wrong in cooking. Adding paneer makes this dish a protein rich curry. Towards the end of the cooking add diced paneer cubes to retain its softness and also it doesn’t break apart.

2. Is this kurma spicy?

This capsicum kurma is mildly spiced. If you want something really spicy, add more chillies or chilli powder depending upon your taste buds.

3.Can I make it vegan or gluten?

To make it gluten or vegan free, omit butter. You can even add tofu for added protein as it is naturally gluten and vegan free.

4. Can I store the base gravy without any vegetables ?

Definitely, yes! The base gravy can be made ahead and refrigerated. This will be really helpful when you want to make a quick side dish for your roti, naan, dosai. Just reheat the curry and add cooked vegetables of your choice and serve it.

Variations

Capsicum zunka : A Maharashtra style capsicum stir fry recipe made with besan flour and capsicum. This is a semi dry or dry curry served with phulkas, roti, and chapathi.

Capsicum chutney : A spicy chutney variation made with sauteed onion, tomato, chilli and capsicum. It is a great alternative to your regular onion tomato chutney. It can be served with dosai, idli, pongal and adai.

Capsicum paneer kurma : Paneer cubes are added to the capsicum kurma for added protein and taste. You can even omit peanut or coconut paste. Substitute with cashew paste and fresh cream or milk. Garnish with kasoori methi. It goes very well with roti, naan, jeera rice or any pulav.

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